For citations:
Gavrichenkov Yu.D., Razvorotnev A.S., Kechkin I.A., Verezhnikova I.A. CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS. Food systems. 2019;2(2):27-30. https://doi.org/10.21323/2618-9771-2019-2-2-27-30
Gavrichenkov Yu.D., Razvorotnev A.S., Kechkin I.A., Verezhnikova I.A. CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS. Food systems. 2019;2(2):27-30. https://doi.org/10.21323/2618-9771-2019-2-2-27-30